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How to Make Bitter Gourd Recipe (Bitter Melon)

Updated on July 22, 2010

Bitter Gourd Sabji (Karela)

Bitter melon contains a bitter compound called momordicin that is said to have a stomachic effect.
Bitter melon contains a bitter compound called momordicin that is said to have a stomachic effect.

Bitter Melon Sabji (Karela)

Bitter melon is used in mainland Japan. It is a significant component of Okinawan cuisine. It is also very popular in Trinidad and Tobago. bitter melon has been used in various Asian traditional medicine systems for a long time.

It is widely grown in India and other parts of the Indian subcontinent, Southeast Asia, China, Africa, and the Caribbean. Bitter melon is often used in Chinese cooking for its bitter flavor, typically in stir-fries often with pork soups, and also as tea.

It is very popular throughout India, where it is often prepared with potatoes or used in sabji. It is stuffed with spices and then fried in oil, which is very popular in Punjabi cuisine. This vegetable is also very popular in Orissa, called "Karela", mainly consumed for health benefits.

In Tamil Nadu and South Indian state of Karela bitter melon is also a very popular food. They use it for making a dish called "thoran" and "pachadi". This is one common medicinal food for diabetics. In Pakistan and Bangladesh bitter melon is available in the summertime, and is cooked with lots of onions.

It is increasingly used in mainland Japan. In Indonesia, it is prepared in various dishes, such as stir-fry, cooked in coconut milk, or steamed.

In Vietnam, raw bitter melon slices consumed with dried meat floss and stuffed to make bitter melon soup with shrimp are popular dishes.

In the Philippines, where it is known as "ampalaya", bitter melon is used in many dishes. It may be stir-fried with ground beef and oyster sauce, or with eggs and diced tomato. A very popular dish from the llocos region in the north of Luzon island is pinakbet, which consists mainly of bitter melons, eggplant, okra, string beans, lima beans, tomatoes and other various regional vegetables altogether stewed with a little bagoong-based stock.

In Nepal, it is prepared in various ways. Most prepare it as fresh pickle.

Bitter melon are also very popular in Trinidad and Tobago. Usually sauteed with onion, garlic and pepper until almost crisp.

Here is the simple and easy recipe of bitter melon or bitter gourd which is bitter by its name but at the same time eating bitter melon (karela) is also good for health.

Ingredients :

- 2 medium size bitter melon (karela)

- 1 chopped thinly sliced onion

- 2 chopped green chillies

- 1 tbs mustard seeds

- 1 tbs cumin seeds

- 1 tbs amchoor powder (mango powder)

- 1/4 tsp turmeric powder

- 2 to 3 tbs oil

- salt to taste

Preparation :

1) Peel off the skin of the bitter melon and cut into thin circle slices.

2) Add salt to bitter melon pieces in a bowl and mix well and keep aside for half an hour to reduce its bitterness.

3) After a few hours, squeeze out the excess water by hand and then it's rinsed with water a few times.

4) Heat oil in a kadai or pan, add mustard seeds, cumin seeds and let it splutter.

5) Then add onion and fry till it turns in golden color.

6) Now add green chillies, salt, turmeric powder, bitter melon, amchoor powder and fry them for 5 to 10 minutes over low medium heat.

7) A little water can be sprinkled while frying the spices to prevent burning.

8) Now cover the pan with a lid and stirred it few times to prevent burning.

9) When the bitter melon turns in golden and crisp it means cooked.

10) Now the dish is ready to eat, serve with chapati, rice and dal.



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